Deep wintry satisfaction, fastJust after New Year’s, I was in the car returning home from a trip when I started to mull what I’d cook once I got back to my own kitchen. That quickly and excitedly turned into a wish list of everything I wanted to make in January. There’s nothing like the lure of a long hibernation after the chaotic extroversion of the holidays. Some of the dishes on that wish list take a loooong time. They aren’t days-long projects (though I’ll probably break up beef Wellington production over a weekend), but all-afternoon kinds of things that I’ll start prepping after breakfast so they’ve succumbed to tenderness by dinner. Samin Nosrat’s lazy sugo is on the list, as is Yewande Komolafe’s eintopf — short ribs braised until they collapse off the bone, cooked with fennel, squash and sweet potato. The sticky mahogany stain on Ashley Lonsdale’s tamarind-glazed chicken thighs and the dots of halved dates in Samin’s one-pot chicken with pearl couscous and preserved lemon? Irresistible. And there’s dessert. I can’t shake the sight of Yossy Arefi’s Dubai chocolate cake. Eric Kim spent five years perfecting this persimmon cardamom cake, and it can be yours to eat in the space of two hours. (If you haven’t signed up for the Bake Time newsletter yet, here’s your cue.) But deep wintry culinary satisfaction is also possible in 45 minutes, or 35, or even 25. Five midweek recipes I’ll be making this month are below. Tell me what you’re cooking by writing to me at dearemily@nytimes.com. You may be featured in a newsletter in the weeks ahead. I’m also makingJapanese-style beef stew; blistered broccoli pasta with walnuts, pecorino and mint; carrot-orange olive oil cake; and a big crème brûlée.
1. Sheet-Pan Gnocchi With Mushrooms and SpinachChewy gnocchi, chewy mushrooms, all of it glazed with a creamy horseradish-mustard sauce — this steakhouse-inspired dish from Ali Slagle is jumping right into my kitchen from a cozy, wood-paneled restaurant dining room.
2. Murgh Chole (Chicken and Chickpea Curry)Zainab Shah has given us this multilayered, streamlined take on a classic, simmering boneless chicken thighs with chickpeas in a garlic-ginger tomato sauce. It’s 45 minutes start to finish, and I can’t wait to make it.
3. Pesto-Roasted Salmon With Tomatoes and White BeansI’ll be adding beans to my pots, pans and bowls in 2026, an instant way to up the protein and heft of any meal. Sheelah Prakash serves them with pesto-garbed salmon and roasted cherry tomatoes for a very nice and very easy dinner.
4. Berbere MeatballsThe nuanced, unwavering heat of berbere spice, rolled into beef meatballs with Parmesan cheese — Ifrah F. Ahmed’s mouthwatering recipe is high on my dinner wish list right now.
5. Roasted Cabbage With Parmesan, Walnuts and AnchoviesI’m not a cabbage person, but I have a strong premonition that this is the recipe that could change that. It’s by Melissa Clark, and doesn’t it look so dang delicious? I’ll serve it with farro. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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